For microgreen growers
Every tray is sown for an order.
Microgreens run on short cycles and many small weekly orders. Ortalio is built to tie each tray to the order it’s sown for, so Tuesday’s sowing meets the Friday it was meant for, and the chef gets what was asked.
Grow room · racks
MR-01 and MR-02- Trays this week
- T-01 to T-08
- Sown for
- 3 kitchens and a rooftop bar
- Sowing day
- Tuesday
- Cut
- Thursday, the week after
- Delivery
- Friday, the week after
What microgreen orders ask of you
Four things a microgreen grower can’t leave to memory.
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A missed sowing is a missed delivery.
Microgreens are cut days after sowing, not months. Forget a tray on Tuesday and the gap turns up at a kitchen door the Friday after next.
On the recordEach tray’s sowing day, tied to the order it’s for.
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Many small orders.
A small box of this, a live tray of that, for many kitchens every week. Small lines are the easiest to lose.
On the recordEvery order line in its own amount, on every delivery.
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Chefs change the mix.
A new dish wants purple radish instead of pea shoots. The change belongs on the next sowing, not on Friday’s crate.
On the recordA chef request that changes the next sowing, with the day it starts.
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Live trays and cut greens.
Some kitchens want trays still growing on the pass; others want them cut and packed. They’re different lines with different days.
On the recordLive trays and cut greens as separate lines on the order.
Trays on a short cycle
Eight trays, each sown for one week’s orders.
Scroll through Tuesday in the grow room: each kitchen’s order drops onto its own tray on the rack, the spare tray waits for a short, and Friday’s crates fill from the rack.
Friday’s order book
Fennel & Ash
- Pea shoots8 ozT-01
- Purple radish4 ozT-04
Saltmarsh
- Pea shoots4 ozT-02
Little Ember
- Pea shoots4 ozT-03
- Purple radish2 ozT-05
- Sunflower shoots4 ozT-06
The Calloway’s rooftop bar
- Red amaranth, live tray1T-07
Grow room · MR-01 and MR-02Sown Tuesday
- T-01Pea shootsFennel & Ash
- T-02Pea shootsSaltmarsh
- T-03Pea shootsLittle Ember
- T-04Purple radishFennel & Ash
- T-05Purple radishLittle Ember
- T-06Sunflower shootsLittle Ember
- T-07Red amaranth, live trayThe Calloway’s rooftop bar
- T-08Spare · for a short
Fennel & AshSaltmarshLittle EmberThe Calloway’s rooftop bar
Friday’s crates fill from the rack. Miss a Tuesday, and a kitchen is short the Friday after next.
Built to
What Ortalio is built to do for a microgreen grower.
- Tie each tray to the order it’s sown for, kitchen by kitchen.
- Plan sowings as successions on the Growing Calendar, so each week’s trays go in on time.
- Log each cut and each delivery, line by line.
- Take a chef request that changes the mix from the next sowing on.
- Keep live trays and cut greens as separate lines on the order and the invoice.
Your prices and your timings are yours to set. Ortalio doesn’t suggest them, and it doesn’t forecast what a tray will give.
Where the work sits
From the seed bench to the kitchen door.
A week of microgreens moves through the same few places. Ortalio is built to keep each of them on one record.
- The seed bench
- The blackout stack
- The racks under light
- The cutting bench
- The cold room
- Each kitchen’s door
Keep exploring
The rest of the routine.
- Successions, planned aheadThe next sowing in before the last harvest.See the plan
- Sowing days and delivery daysEvery sowing, cut and drop on one calendar.See the calendar
- One harvest, three kitchensWhen one cut is shared across several standing weekly orders.Read on
- Selling microgreens to restaurantsThe questions growers ask, answered plainly.Read the FAQ
Ortalio keeps the record of what you planned, read, cut and delivered. It does not certify food safety, trace produce for a regulator or forecast yields: the record is yours, and the kitchen reads what you choose to send.
Founding access
Sow to the order, every week.
Claim early access and hear first when Ortalio opens for microgreen growers who supply kitchens.
Launching with a 14-day free trial. No card needed.